My mom came to visit today so I made her some jajjangmyeon. This time I tried Seonkyoung Longest’s recipe. I like this one better than the previous one that I tried using Maangchi’s.
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    Oh, I was using Maangchi’s too. But this looks absolutely scrumptious!

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      I only cook both recipes once but I think Seonkyung’s tastes similar to the takeout/restaurant ate before. She uses more ingredients than Maangchi does. Maangchi’s tastes milder, like home cook meal.

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    OMG that looks WONDERFUL!!!
    It looks TASTY! And I was a bit surprised, in a good way, to see someone said they found a recipe better than Maangchi’s. I always use her recipes if I ever crave some Korean dishes!

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      I still make kimchi and fried chicken once in a while using Maangchi’s recipe. She’s still the best all around. I love her and her positive energy. Can’t believe she’s in her 60s.

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    And I love your plating, the plate and table cloth! So lovely!

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    Did you make the black bean sauce from scratch for this or use a ready-made?

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      Please correct me if I don’t understand you correctly. Yes I made the jajjangmyeon sauce from scratch, means: I used choonjang (black bean paste/sweet bean paste?) to stir fry with other ingredients to make the sauce, not the one you reheat and pour on top of the noodle.

      Sorry I got confused because I ever read people refer choonjang as “sauce”, and I definitely didn’t make that from scratch. But I use it as the base for the jajjangmyeon sauce.

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